Effect of fermentation on sorghum protein fractions and in vitro protein digestibility Article DOI:
Cite this article as: Yousif, N.E. & El Tinay, A.H. Plant Foods Hum Nutr (2001) 56: 175. doi:10.1023/A:1011140602122 Abstract
Changes in pH, titratable acidity, total soluble solids and proteins ofDabar sorghum (
Sorghum bicolor (Linn) Moench.) during naturalfermentation at 37 °C for up to 36 h were monitored. The pH ofthe fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressivefermentation time. The crude protein and non-protein nitrogen slightlyincreased during the last stages of fermentation. The in vitroprotein digestibility markedly increased as a result of fermentation.The globulin plus albumin fractions increased significantly ( p ≤ 0.05)during the first 8 h of fermentation. Kaffirin fraction decreasedduring the first 8 h of fermentation but increased sharply as fermentationprogressed. Cross-linked kaffirins fluctuated during the fermentationprocess. Glutelin like protein, which was the minor fraction, trueglutelins, the second most abundant fraction, together with non-extractableproteins fluctuated during the fermentation process. Fermentation In vitro protein digestibility Proteinfraction Solubility Sorghum References
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